Amazing Apple Bread

My family has always loved quick breads. They make a delicious snack, simple dessert, or great quick bite for breakfast as you head out the door. This Amazing Apple Bread has a taste very much like my Apple Spice Muffins and greets your family with a heavenly aroma as soon as they walk in the door. It bakes up moist and tender, studded with juicy bits of apple, with a decadent soft crisp crust on top. It’s great on it’s own or spread with a smear of butter or apple butter.

Like my Apple Spice Muffins, this is a recipe you can use any kind of apple you want in, even apples that are going a little soft.

In the interest of being neighborly, I like to double this so I have one loaf to keep and one to give away as a nice surprise to someone who would enjoy a little pick me up.

*I only buy organic milk because it lasts so much longer. While I think organic is groovy and all that, under normal circumstances I’m not up for paying double for an ingredient. I say this just so you don’t feel like you need to get a special milk for this. Get what you can afford and don’t feel bad. Notice my generic self rising flour and generic vegetable oil 😉 Please don’t ever let anyone make you feel like a bad person or parent for buying what you can afford to buy. Budgets are tight and we do the best we can – and I think you’re doing a pretty darn good job!

Peel and Dice your apples. Place them in a large mixing bowl.

Add in eggs, oil, milk, and vanilla

Stirry stirry

Add in sugar

Stirry Stirry Stirry

Okay you could have added the sugar in with the vanilla and stuff but I forgot to add it because I was busy taking pictures so I ended up having to add it in an extra step 🙂

Dump in flour and spices.

Stir until well combined and there are no dry spots.

Spray a loaf pan with nonstick cooking spray.

Note: This is a really good loaf pan that hasn’t ever stuck on me. If you don’t have the same confidence in your loaf pan you would be better off greasing it with shortening and sprinkling it with flour, then patting it around a bit until the flour coats the sides.

I’ll just take the easy way out and give it a good going over with cooking spray. I have learned to err on the side of making things uncomplicated whenever necessary – as opposed to making them overly complicated, which is how I operated the first half of my life.

I am happily reformed now 🙂

Spread batter into prepared pan.

Bake in 350 oven for one hour, or until toothpick inserted in center comes out clean.

Comments

This looks absolutely delicious Christy and the best part is how easy it is. I love these kind of recipes. Going to try it today. Was wondering how it would be to pour a glaze made with apple cider over it when cool. Just a thought…

My mother just called with the same idea! lol I’m sure it would be good, but you might want to try it on it’s own first. The crunchy topping is absolutely divine on this and it is very moist and fairly sweet.

I made this apple bread a few weeks ago and forgot to leave a comment. Christy, it was absolutely delicious! We really like the little crust all around. I made it in a loaf pan this time but I think I will try muffins next time so will get more of the little crunchy crust. I used Granny Smith apples and the tartness of the apples was perfect with the sweetness of the bread. I only had 2 apples on hand but it still had plenty of apples. Thanks for sharing!

Hey Barbara! Its simple to make your own. I put a link to my page with the recipe in the instructions right beneath the photograph of the ingredients. I’m not at my computer right now or I’d send again.

Thanks, Christy. I guess if I had read the entire posting, I would have seen your link. I’m printing out the recipe and adding the ‘make your own self-rising flour’ info. Love your emails and love your recipes. I’ve tried a lot of them and they always turn out great. Made the ‘Apple Fritters’ the other day for the grandkids and they couldn’t stop eating them!

Oh Christy… “thanks,” for generally using the “self-rising,” flour… I’m a southern gal and that’s what both my Mama and Grand always used, they just thought that buying something that already had the baking soda/baking powder was easier than having to buy all the “extra,” ingredients only to combine them once you needed to “bake,” whether it was homemade biscuits, or the finest cakes anyone could ever dream up!! Honestly, I think Ina or maybe Paula were the first two “real cooks,” that actually mixed those in. . . never did understand it anyway.

Oh, Christy, you read my mind. I was combing through your recipes the other day thinking, “Now, isn’t there one for apple bread in here somewhere?” And lo and behold, here you come with it now! Thank you so much. I’ll make a loaf tonight to bring to my officemates tomorrow — and maybe one more for the staff at the animal shelter where I volunteer! Thank you again.

I use Splenda all the time with baking but here’s what I’ve learned:
-Stevia is a healthier, more natural sugar substitute. If you can, go with that.
-Sugar substitutes are equal substitutes, even though they seem sweeter. So 2 cups is 2 cups.
-Splenda doesn’t leave the baked goods as dense as when using real sugar.
-Some might pick up a chemical-taste when using Splenda. That’s what I heard today after making pumpkin bread with is.

One of my favorite things about your posts, Christy, is that you add a little “low-stress flavoring” to your recipes by encouraging us to do the best we can with what we’ve got and adapt the recipes to fit our families. Thank you! 🙂

Bless you for saying we’re not bad for buying generic staples. Everyone has their own things they’re willing to spend money on, which is perfectly fine, but sometimes extolling the virtues of gourmet butter or an expensive haircut can cross over into superiority and/or preaching. Thank you for the reminder to let ourselves off the hook.

Why, thank you so much, Peggy Watson, for your sweet comment. I wish you could’ve come to dinner!
All I did for apple cornbread was to use Christy’s recipe for apple bread (above), and replace one cup of flour with one cup of yellow cornmeal, plus 1 1/2 t. baking powder and 1/2 t. salt. I also reduced the sugar to 1 1/2 C., but that’s because I don’t care for very sweet things. It came out beautifully! Next time I’ll use even less sugar, though, and that’s because of my personal preference.
Thank you, Christy, for advocating the use of what folks have, and for doing so without embarrassment or apology.
Also, I just love your new cookbook, which arrived yesterday!

Oh Christi I love this kind of bread. I wanted to make this so bad but didnt have any apples, so I used pears instead and it turned out wonderfully.
My neighbor has a pear tree and allows me to pick all I want. I also make lots of fried pies using pears and the regular spices. Everyone thinks they are apple LOL. Thanks for the recipe.

June, you are so blessed! It is making me ill to see all the apples and pears on the ground as I drive around my town – – no one is picking them, and there is a bounty going to waste. Good for you and your neighbor for using those pears.

This looks so good….anything apple is on my fave list. Just thinking I’m going to bake this and make your Apple Dapple Cake glaze and pour it right over the top. That glaze would make me lick a rock…lol

I am a fan, I have lurked but never commented, until now. I want to thank you for your sweet and inspiring disposition. Thanks for telling us it’s okay to
work with what we’ve got instead of getting down on ourselves for not being able to afford something. That meant the world to me just now. I needed to hear it. I am a law student graduating this year with a ton of student loans and I can’t afford nice things, but I love to cook and your website makes me smile. My mother is also a fan.

This recipe looks delicious but what I really need to say is: I love your new cookbook. My copy arrived today and I just set it down long enough to tell you how wonderful it is. Not sure it will replace my favorite cookbook, which is your other cookbook – LOL. Also want to say that you and your positive attitude is such an inspiration. You are a very special person and I am so glad that I found your site!

I needed to come here for a breath of fresh air. I was reading a little news and such–that can get you down in a hurry. So, to cleanse my palate, I came to Southern Plate. I know I can depend on getting a big dose of cheerfulness here. You’re like Jesus, Christy, you never fail! You never fail to be kind, encouraging, upbeat and funny. Just what we need in this old world in these times.

You know, Christy, I was just thinking (I know I commented above but I wasn’t THINKING then, see ;)) — how do you think this batter would do in muffin tins? As my colleagues polish off the rest of the loaf here mid-morning, I thought it might be fun to bring in some muffins one day too. Any pointers? Good idea, bad idea? 😉

Also, your cookbook arrived a couple of days ago, and there was much rejoicing! 😉

We always use the French method of coating a cake or sweet bread pan spray or grease pan then sprinkle with sugar gives a better realise than flour and also leaves a sweet layer to the outside edges of the cakes. MMh! much better than tasting flour.

Christy, made your bread for the 2nd time this week in 3 days today. I used a silicon loaf pan and the batter spilled out into my oven.. The bread doesn’t smell good burning on the element, but it is awesome. I made a double recipe and put chopped pecans in 1/2 of it.. Yummy, Yummy!!!!

Christy, my bread is in the oven right now and it smells wonderful. Also, I ordered your new book and I can’t to read it. My family thanks you for all the inspiration you have given me and the awesome food. You’re great. (-:

Hi Christy! Just took two loaves out of the oven! My house smells delish! My daughter helped me whip up two batches. She says our house smells like Branson MO! LOL That is a good thing! I love all your recipes so much! Congrats on the New Cookbook!

Christy
I made the apple bread, but I may have done it wrong. The recipe called for 3-4 medium apples (or about 2 cups). After just 2 apples I had 2 cups but went ahead and added the 3 rd apple. It was very moist and good, but falls apart when I try to slice it. Should I have just put 2 cups of apples in?? Would appreciate a reply from you or anyone else
Thanks

This bread is delicious! I have a favorite banana bread recipe, zuchinni (sp?) bread recipe…and now I have a favorite apple bread recipe! Thank you again, Christy! I also made the caramel puff-corn recipe — added some peanuts and oh my stars above…can’t keep my pudgy little hands out of it! Fall is just my favorite time of year for cooking!